Ingredients:
1 (1 oz) box vanilla fat-free, sugar-free instant
pudding mix
1-1/4 cups cold skim milk
1/2 tsp almond extract, divided
1 cup frozen light whipped topping, thawed
2 tbsp slivered almonds, toasted*, chopped and divided
1 (21 oz) can light cherry pie filling
Directions:
1. In a medium size bowl, beat together the pudding mix, milk and 1/4 tsp of the almond extract with a whisk for 2 minutes. Stir in the thawed whipped topping and 1 tbsp of the almonds.
2. Mix together the remaining extract and pie filling. Spoon in equal amounts into 8 dessert glasses alternately with pudding mixture. Top with the remaining almonds.
Yield: 8 Servings
Serving Size: About 1/2 Cup Each
Nutrition Information: WW Points+ = 3
Calories: 110, Total Fat 2g, Saturated Fat 1g, Cholesterol 0mg, Sodium 180mg, Fiber 1g,
Carbohydrates 21g, Sugars 14g, Protein 2g, Vitamin A 8 %DV, Vitamin C 0 %DV,
Calcium 6 %DV, Iron 2 %DV
Carb Choices: 1-1/2
Diet Exchange
1-1/2 Carbohydrate + 1/2 Fat
NOTE*
TOASTING NUTS:
Spread nuts in a single layer on a baking sheet. Bake at 350° F. for 5 to 7 minutes or
until lightly toasted.
Leftovers Staorage:
Date leftovers so they can be used within 2 to 3 days. Discard perishable foods which have been stored in the refrigerator for more than 2 to 3 days.
Make Ahead:
This can be prepared ahead of time. Assemble as directed, but do not top with remaining nuts. Refrigerate until ready to serve, then top with remaining nuts.
Share This Recipe!
pudding mix
1-1/4 cups cold skim milk
1/2 tsp almond extract, divided
1 cup frozen light whipped topping, thawed
2 tbsp slivered almonds, toasted*, chopped and divided
1 (21 oz) can light cherry pie filling
Directions:
1. In a medium size bowl, beat together the pudding mix, milk and 1/4 tsp of the almond extract with a whisk for 2 minutes. Stir in the thawed whipped topping and 1 tbsp of the almonds.
2. Mix together the remaining extract and pie filling. Spoon in equal amounts into 8 dessert glasses alternately with pudding mixture. Top with the remaining almonds.
Yield: 8 Servings
Serving Size: About 1/2 Cup Each
Nutrition Information: WW Points+ = 3
Calories: 110, Total Fat 2g, Saturated Fat 1g, Cholesterol 0mg, Sodium 180mg, Fiber 1g,
Carbohydrates 21g, Sugars 14g, Protein 2g, Vitamin A 8 %DV, Vitamin C 0 %DV,
Calcium 6 %DV, Iron 2 %DV
Carb Choices: 1-1/2
Diet Exchange
1-1/2 Carbohydrate + 1/2 Fat
NOTE*
TOASTING NUTS:
Spread nuts in a single layer on a baking sheet. Bake at 350° F. for 5 to 7 minutes or
until lightly toasted.
Leftovers Staorage:
Date leftovers so they can be used within 2 to 3 days. Discard perishable foods which have been stored in the refrigerator for more than 2 to 3 days.
Make Ahead:
This can be prepared ahead of time. Assemble as directed, but do not top with remaining nuts. Refrigerate until ready to serve, then top with remaining nuts.
Share This Recipe!
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